Hi! This is Laurie from RecipeTips.com, and today we are going to be making hardboiled eggs. To get started, use a stickpin or a needle and just poke the shell on the large end of each egg. This will allow the air to escape while it is boiling and prevent that flat spot from forming on the eggs. Add enough cold water to your saucepan to cover the eggs, and then just add one or two teaspoons of salt per quart of water. The salt is going to help with the peeling process of the eggs; then just allow the water to come up to a boil. Once the water has come to a full boil, you want to place the eggs at the bottom of the pan in a single layer. Once you have all the eggs in, return the water to a boil, and then at that point you want to reduce the heat down to a simmer. Then, you can start timing your eggs, and I have large eggs here, so it is going to take approximately twelve minutes to hard boil these, uncovered. Once you have removed the eggs from the hot water, bring them over to the sink and run them under cold water for a few minutes to stop the cooking process. To peel a hard cooked egg, lightly tap it on a hard surface, just to get it cracked, and then lightly roll it against the palm of your hand and a hard surface; then simply just peel back the shell, and you have a perfectly hard cooked egg. For more information on eggs, visit RecipeTips.com.